Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting

A couple weeks ago I had a birthday. With my sister living in Colorado now, this birthday was extra special. I don’t think I’ve celebrated my birthday with her since high school.

She planned a sisters special spa day for us during the day while the kids were at school on a Friday. We enjoyed facials at JLounge and Spa in Boulder, pedicures, and a delicious lunch out at Pizzeria Da Lupo (YUM!).

Coconut Lime Cupcake Recipe

Allie asked me what I wanted for my birthday dinner for our family party and immediately my mind went to Mexican.

It was always a tradition growing up to celebrate birthdays at Pappasito’s. With no Pappasito’s within a reasonable driving distance, we decided to come up with our own Mexican menu.

Stuffed Roasted Poblanos, Shredded Beef Enchiladas, Tomato and Avocado Salad with Tortilla Chips, and Coconut Lime Cupcakes were on the menu.

I can’t even remember the last time that someone made cupcakes for my birthday. We usually celebrate my birthday by eating out, but it was a great treat to celebrate with my family eating in. My sister helped Logan and Madeline make these tasty Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting.

Coconut Lime Cupcake Recipe

I wrote up the recipe for Allie based off of my favorite Vanilla Cupcake Recipe and she and the kids went to work. I think it has been really fun for them having their aunt live so close by.

For the recipe, I subbed coconut oil for the butter and added shredded coconut, lime zest, and lime juice to the batter. The frosting also showcases coconut oil with some lime juice.

If you prefer, toast the coconut for the garnish on these cupcakes. Head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!

These were the perfect sweet end to our Mexican feast and a super special day.

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Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting

Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting

Yield: 2 dozen cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

For the recipe, I subbed coconut oil for the butter and added shredded coconut, lime zest, and lime juice to the batter. The frosting also showcases coconut oil with some lime juice.

Ingredients

For the Coconut Lime Cupcakes:

  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons coconut oil, softened but not melted
  • 1 1/3 cups sugar
  • 1 cup unsweetened coconut
  • zest 2 limes
  • 1 cup sour cream
  • 1/2 cup coconut milk
  • 4 large egg whites, room temperature
  • seeds scraped from one vanilla bean
  • 1 tablespoon lime juice or 4 - 6 drops 100% Pure Lime Essential Oil

For the frosting:

  • 6 ounces cream cheese, at room temperature
  • 8 tablespoons softened coconut oil
  • 2 1/2 - 4 cups powdered sugar
  • 1 tablespoon coconut milk
  • 1 tablespoon lime juice or 4 - 6 drops 100% Pure Lime Essential Oil

Instructions

For the Cupcakes:

  1. Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
  2. In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl whisk together the coconut milk, sour cream, and egg whites. Set aside.
  4. Add the sugar, coconut, and lime zest to a small food processor and blend until the coconut is finely chopped and the sugar is fragrant.
  5. Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the coconut oil, sugar mixture, and lime juice to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
  6. Add one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
  7. Use a large scoop (about 3 tablespoons), evenly divide the batter between 20-24 lined muffin tins filling each about 2/3 of the way full.
  8. Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Frosting

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and coconut oil.
  2. Beat until fluffy. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time while continuing to beat. Add as much powdered sugar as you would like until your desired frosting consistency is reached.
  3. Once well blended, add in the lime juice and coconut milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of coconut milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
  4. Frost the cooled cupcakes and sprinkle with shredded coconut (toasted or untoasted) if desired.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 441 Total Fat 18g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 3g Cholesterol 13mg Sodium 128mg Carbohydrates 69g Net Carbohydrates 0g Fiber 1g Sugar 57g Sugar Alcohols 0g Protein 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.